Hazelnut Macaroon Torte

Consider this my Halloween post. Lets pretend the badly filmed videos and dark scene was all purposefully done, like all my art student-peers say when they’ve made a mistake. But leaving that aside, this is probably my favourite cake that I’ve made. I’d done it as sandwich cookies and finally decided to make it as a cake. And add whipped cream to every layer. It is fantastic. It is gluten free. It is butter/oil free. It is not sugar free. But it is amazing. Note that this is not as hard as making macaroons, but you do have to pay attention while making your meringue- don’t leave it too bland nor too stiff. Make soft peaks of white heavenly clouds and you’ll be fine. This cake tastes much better than it looks.

Ingredients

Macaroon discs:

1 cup + 2 Tbsp sugar

340g hazelnuts, toasted and skins removed.

6 egg whites

1 pinch salt

1 tsp vanilla extract

Chocolate filling

2 cups chocolate chips or 240g bittersweet chocolate

1/2 cup water

1 1/2 Tbsp espresso powder

Whipped cream

1 1/2 cup heavy cream

3 Tbsp sugar

1 tsp vanilla extract

Preheat the oven to 325ºF. Start by grinding the hazelnuts and sugar in a food processor until pulverised, but not too much for it will become butter. Whisk the egg whites and a pinch of salt in a different bowl until soft peaks form. Add vanilla and the 2 tablespoons of sugar left by sprinkling it carefully. With a spatula, fold the hazelnuts into the meringue little by little.

Cut out 4 8in circles of parchment paper, spray two cookie sheets with cooking spray and place two circles in each. Spray or butter the circles and pour the batter to cover the circles without going over the edges. Bake for about 20 minutes, until they start getting golden brown on the edges. Let them cool.

Make the chocolate filling by melting half the chocolate, water, and espresso powder in a small saucepan over medium heat. When melted, turn off the heat and add the second half of the chocolate, mixing until it all melts. Cover meringue disks with a layer of chocolate and let them cool to room temp, or place them in the freezer for 5 minutes. Make the cream by whisking it with the sugar and vanilla until it looks like whipped cream. Assemble the cake by frosting first layer with cream, placing second layer and repeating, finishing with cream and fresh flowers if you wish!

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About the author

I'm a Fashion Designer, Stylist, Anti-Frida Mexican, imaginary Bill Murray ex-girlfriend, and over all, a baker and food lover. Cakes come into my dreams more often than I do, and so, I am now a blogger- to show you (and remind me) of all the deliciousness my kitchen and I can create- and you can too. Follow and share my recipes and you will be rewarded with love!